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agrariankitchen agrariankitchen

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The Agrarian Kitchen®  Left our city life in search of real food & created a farm-based cooking school in 2008.Join us in our cooking experiences, book via link below.


Fabulous photos by @robswander of our 2-day Charcuterie class. We have 1 place left for our next one on 7 and 8 August 2017. Book now via link in our profile. Scroll through photos.

Only 9 sleeps until we open our new @agrariankitcheneatery to the public on 17.06.17. Unwrapping the kitchen begins. Bookings are now open via the link in our profile.

Rodney and I can't believe that the time is nearly here! Our @agrariankitcheneatery & store opens on 17th June in New Norfolk. Click the link in our profile to make a reservation.

A big thank you to our friend, Richard for putting on an awesome bonfire and firecracker night. One last outing with our children before our new @agrariankitcheneatery opens.

Late season surprise that our Gardener, Lee discovered harvesting the last of the 🌽

The scene is set and the fire is lit!

I'm not sure how we managed to find some time to dine out last week - but we're glad we did! Our dear friends @lukeburgess77 and @blankdeborah are back in #tasmania for a short time only with their @diermarisqueria pop up on Sundays 12.30pm until late and Mondays 6pm until late. Cocktails by @spiritpeople . Bookings can be made via www.diermarisqueria.com If you love seafood then don't miss out, it's only on until 19 June! @diermakr

We are getting very excited about the opening of our new @agrariankitcheneatery at Willow Court, New Norfolk in Tasmania. We are now seeking front of house professionals to join our team in June.

Our venue champions forethought, locality, community and passionate hospitality, and we are seeking FOH professionals who have a strong sense of hospitality and service, who are passionate about real food and artisanal production, and who yearn to be part of a small family and a like-minded community.
Send resumes with cover letter to our Restaurant Manager, Katrina Birchmeier (@kbirch79) at katrina.birchmeier@theagrariankitchen.com

Our Gardener, Lee has been busy over the last seven months making our plates, bowls and some lights for our new @agrariankitcheneatery She's one very talented lady! Not long to go now!!!

Ricotta salata in today's cheese class with @flowerpotcheese

We are looking for a chef to complete our opening team.
At the @agrariankitcheneatery our chefs will work with real ingredients over our wood-fired oven and grill, including locally reared rare breed animals and heritage fruit and vegetable varieties.

They will meet and cook with food artisans and well known chefs from across the globe through regular and mind-blowingly exciting in-house events.

They will greedily expand their knowledge of food to include cheesemaking, bread making, meat preservation and charcuterie, fermentation, whole animal butchery and much more.

Lastly, they will foster a sense of family with their peers, treat every element of their work place with love and respect, bring a specific knowledge set to the Saturday Super quiz and have a particular soft spot for prepping to disco music.

If you hold a candle for anything that grows, grunts or grills (or if you know someone who does) – we want to hear from you.
Send resumes with cover letter to our Head Chef at ali.currey@theagrariankitchen.com

1 space available on Mon 15 & Tue 16 May: Delve into the world of wild fermentation and take your bread-baking to the next level with the Co-Founder of @pigeonwholebakers , Jay Patey.

We will spend two days exploring bread baking in its primal form, learning how to create and cultivate wild yeasts in the form of a starter and then taking flour, water and salt to create flavoursome loaves of bread that nourish and sustained ancient cultures. We will also look closely at how to maintain and store your starter as well as a few other uses including pancakes and Jay’s doughnuts, which are quickly developing a cult following. Jay’s passion for using some other ancient grains such as spelt, rye and buckwheat in bread and malted grain flours will also mean the two days of baking will be a learning experience for both new and old bakers.
We will be utilising our own fully-fired Alan Scott wood-fired brick oven as well as our electric ovens to ensure our participants feel comfortable recreating the bread at home. Sourdough is the ultimate slow food, not something that can be taught in a few hours, therefore running this class over two days means that guests will have a hands-on experience of each step of the process in its entirety.

Guests will also take home a large selection of bread home with them.

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